Cauliflower with Ground Beef

The combination of high-fiber cauliflower and lean ground beef turns a classic home-cooked stew into a light and satisfying meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 300 g (10.5 oz) lean ground beef (7% fat) · 456 kcal in the whole recipe
• 700 g (1.5 lb) cauliflower, broken into florets · 175 kcal in the whole recipe
• 1 medium onion (130 g), diced · 52 kcal in the whole recipe
• 1 small carrot (60 g), diced · 25 kcal in the whole recipe
• 2 cloves garlic (6 g), minced · 9 kcal in the whole recipe
• 1.5 tbsp (20 g) olive oil · 177 kcal in the whole recipe
• 1.5 tbsp (25 g) tomato paste · 24 kcal in the whole recipe
• 0.5 tbsp (10 g) pepper paste · 10 kcal in the whole recipe
• Salt, black pepper, red pepper flakes, and hot water

Method

1. Separate the cauliflower into florets and wash thoroughly; dice the onion, garlic, and carrot.

   

2. In a large pot, sauté the lean ground beef in olive oil over medium heat until it releases and reabsorbs its juices.

   

3. Add the onion, garlic, and carrot to the pot and sauté until softened, then stir in the tomato paste and pepper paste until fragrant.

   

4. Add the cauliflower florets, salt, black pepper, red pepper flakes, and enough hot water to reach halfway up the vegetables.

   

5. Cover the pot with a lid and simmer on low heat for 25-30 minutes until the cauliflower is tender.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.